Bottle Gourd Moong Roti

2 Apr

sorakaya_pesarapappu_rotti
Anapakaya / Sorakaya Pesara Rotti

Rotti made of rice flour is quite common in Andhra Pradesh. Basic biyyam pindi rotti has cooked rice flour mixed with combination of spices (cumin seeds, carom seeds, red chiles). Vegetables are mixed into rice flour and made into rotti quite frequently as well. In bottle gourd moong roti, cooked moong and ground bottle gourd are binded with rice flour rather than using rice flour as a main ingredient. Mostly seen in Krishna District, this bottle gourd roti is quite nutritious.
Makes: 3 bottle gourd moong roti

Ingredients:

Bottle Gourd 1/2 of small one
Whole Moong Dal 1/2 cup
Ginger 1 inch piece
Green Chiles 2
Carrot (grated) 3 tbsps
Rice Flour 3/4 – 1 cup
Cilantro 1 Cup Packed
Salt to taste

Method of preparation:

Pressure cook whole moong in 2 cups of water for 6 – 7 whistles.

Wash, remove ends, lightly peel and grate the bottle gourd using a food processor. (abt. 2 cups)
Peel and grate the ginger.
Remove stems, wash and finely chop green chiles.
Clean, wash and finely chop cilantro.

In a mixing bowl, mix together cooked whole moong, grated bottle gourd, carrot, ginger, chopped chillies, cilantro and salt. Then stir in rice flour to make it into a loose ball.
Add more rice flour to make the bottle gourd roti little crisp.

Heat a flat pan on medium heat.
Apply oil and place a handful of prepared mixture on the flat pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Apply little bit of cilantro on top of roti.
Cook covered until you can hear the sizzle or until 3 – 4 minutes.
Uncover, turn the roti on other side and cook for 2 more minutes.
Remove onto plate and serve immediately.
Serve bottle gourd moong roti with any pickle, or raita.
Notes: Make sure to cook the roti on medium to medium – low flame. Bottle gourd can be ground into paste instead of grating which eventually asks for more rice flour to bind the mixture.

Suggestions: Roti is hard – reduce amount of rice flour and cook for less amount of time.
Roti is starchy – cook on low heat for more time. Heating on high flame doesn’t cook inside.
Roti breaks – add more rice flour to bind the next one.
Variations: Bottle gourd moong rotti normally differs in combination of vegetables used. Add chopped onions, sliced cashews, cumin seeds, ginger green chile paste and grated vegetables of your choice for different variations.
Other Names: Dudhi Roti, Lauki Roti, Ghiya Roti.

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7 Responses to “Bottle Gourd Moong Roti”

  1. Asha April 2, 2009 at 10:34 am #

    Unique combo, looks delicious. When I have Doodhi, must give it a try! 🙂

  2. mayuri November 10, 2009 at 9:01 pm #

    i like all nasta recepi.give me more recepi

  3. Arpi March 6, 2010 at 2:55 pm #

    so tasty

  4. Raji March 15, 2010 at 10:34 am #

    thx for the comments guys. do give it a try

  5. manmohan December 6, 2010 at 4:03 am #

    looks very good and nutricious iwill deffinately try it

  6. veena September 4, 2012 at 11:22 pm #

    looks very interesting i will try it

Trackbacks/Pingbacks

  1. Bottle Gourd Roti » Talimpu - June 9, 2010

    […] Roti breaks – add more rice flour to bind the next portion. Variations: Try this variation called Bottle Gourd Moong Roti. Also check the roti category. Other Names: Anapakaya Rotti, Sorakaya Rotti, Dudhi Roti, Lauki […]

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